Odor Samples Research Articles

Effect of Food Odors on Subjective Degree of Appetite Among Patients Undergoing Convalescent Rehabilitation

The goal of this study was to evaluate the effect of food odors on subjective degree of appetite in patients on a convalescent rehabilitation ward. The degree of subjective appetite for sauce and curry odor samples was significantly stronger than that for the odorless sample. But the evoked intensity of subjective appetite did not differ between the 2 groups, and none of the samples affected the degree of perceived favorability. These results suggested that sauce and curry odors can enhance the appetite and food consumption of patients in convalescent rehabilitation wards.

Retrograde enhancement of episodic learning by a postlearning stimulus

Evidence suggests encoding of recent episodic experiences may be enhanced by a subsequent salient event. We tested this hypothesis by giving rats a 3-min unsupervised experience with four odors and measuring retention after different delays. Animals recognized that a novel element had been introduced to the odor set at 24 but not 48 h. However, when odor sampling was followed within 5 min by salient light flashes or bedding odor, the memory lasted a full 2 d. These results describe a retroactive influence of salience to promote storage of episodic information and introduce a unique model for studying underlying plasticity mechanisms.

Use of Multiple Bacteriophage-Based Structural Color Sensors to Improve Accuracy for Discrimination of Geographical Origins of Agricultural Products.

A single M13 bacteriophage color sensor was previously utilized for discriminating the geographical origins of agricultural products (garlic, onion, and perilla). The resulting discrimination accuracy was acceptable, ranging from 88.6% to 94.0%. To improve the accuracy further, the use of three separate M13 bacteriophage color sensors containing different amino acid residues providing unique individual color changes (Wild sensor: glutamic acid (E)-glycine (G)-aspartic acid (D), WHW sensor: tryptophan (W)-histidine (H)-tryptophan (W), 4E sensor: four repeating glutamic acids (E)) was proposed. This study was driven by the possibility of enhancing sample discrimination by combining mutually characteristic and complimentary RGB signals obtained from each color sensor, which resulted from dissimilar interactions of sample odors with the employed color sensors. When each color sensor was used individually, the discrimination accuracy based on support vector machine (SVM) ranged from 91.8–94.0%, 88.6–90.3%, and 89.8–92.1% for garlic, onion, and perilla samples, respectively. Accuracy improved to 98.0%, 97.5%, and 97.1%, respectively, by integrating all of the RGB signals acquired from the three color sensors. Therefore, the proposed strategy was effective for improving sample discriminability. To further examine the dissimilar responses of each color sensor to odor molecules, typical odor components in the samples (allyl disulfide, allyl methyl disulfide, and perillaldehyde) were measured using each color sensor, and differences in RGB signals were analyzed.

Male brain processing of the body odor of ovulating women compared to that of pregnant women

Female chemical signals underlie the advertising of sexual receptivity and fertility. Whether the body odor of a pregnant woman also has a signaling function with respect to male behavior is yet to be conclusively established. This study examines how the body odors of ovulating and pregnant women differentially affect the behavior of heterosexual men.Body odor samples were collected from 5 pregnant women and 5 matched controls during ovulation. In a double-blind functional magnetic resonance imaging design, 18 heterosexual men were exposed to female body odors during ovulation (OV) and pregnancy (PRG) while being required to indicate the attractiveness of concurrently presented female portrait images. The participants were also required to indicate whether they assumed a depicted woman was pregnant.While neither OV nor PRG altered the perceived attractiveness of a presented face, the men tended to identify the women as pregnant while exposed to a PRG body odor. On the neural level, OV activated a network of the frontotemporal and limbic regions, while PRG activated the superior medial frontal gyrus.The results suggest that the detection of sexual availability activates the male brain regions associated with face processing and reward/motivation, whereas sensing pregnancy activates a region responsible for empathy and prosocial behavior. Thus, the female body odor during pregnancy likely helps foster circumstances conducive to the future care of offspring while the body odor advertising sexual availability promotes mating behavior. The brains of heterosexual men may be capable of unconsciously discriminating between these two types of olfactory stimuli.

Impact of different FD-related drying methods on selected quality attributes and volatile compounds of rose flavored yogurt melts

Effects of three freeze drying methods including freeze-drying (FD), infrared pulse-spouted freeze-drying (IRPSFD), and microwave pulse-spouted freeze-drying (MPSFD) on physical properties (color, odor, texture, bulk density, and rehydration time), volatile compounds, bioactive compounds (total phenolics and anthocyanins), and antioxidant capacities of rose flavored yogurt melts are evaluated and discussed. FD samples possessed the shortest rehydration time (7.30 sec) and lowest bulk density (0.117 g/cm3). The color analysis showed the MPSFD sample was darker and had higher red coloration than FD and IRPSFD samples. From the PCA and LDA results, the odor of IRPSFD sample was closer to FD sample than MPSFD sample. FD and IRPSFD showed much better retention of volatile compounds in samples than MPSFD. Moreover, IRPSFD samples contributed better product quality over MPSFD and matched to FD samples. Results indicated that IRPSFD may provide an alternative technique for freeze dried rose flavored yogurt melts and many other foods with high-quality characteristics.

Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles

This study was designed to evaluate changes in color following pork chop supplementation with porcine hemin, astaxanthin and paprika red in response to repeated freeze-thaw processes. Surface color analyses revealed that hemin significantly enhanced the appearance of the pork chops (P < 0.05), and the coloring efficiency of 0.10% hemin was similar to that of 0.20% astaxanthin and 0.08% paprika red. Sensory evaluations conducted on both raw and fried chops showed that hemin and astaxanthin significantly enhanced the overall acceptability of the chops before and after cooking. The color stability of the pork chops was also evaluated, and the results suggested that the hemin-colored chops were the most stable among the three, upon repeated freeze-thaw cycles. The electronic nose showed that the odor of the hemin-colored samples after 0, 3, and 7 freeze-thaw cycles was better than that of the other two groups. In conclusion, hemin may be a superior supplement for the large scale preparation of prepared pork chop.

Suppression of Interference of Fixative With Odorant Samples in Mass Spectrum Using ICA

Odor sensing enables us to sense odorant stimuli. This sensation causes a deep subconscious response in humans in various ways and represents an indispensable sensation in daily life. However, unwanted compounds called fixatives, which can cause interference and contradiction in odorant analysis especially using mass spectrometry and human subject, are included in odorant samples. Moreover, we do not know the pure odorant mass spectrum. Therefore, it is essential to eliminate the interference of fixatives from the odor sample mass spectrum data and to extract the pure odor mass spectrum. In the present study, we performed independent component analysis (ICA) on the mass spectra of odor samples to remove the influence of fixatives. The advantage of the ICA in separating independent components without a priori knowledge of the original data is useful. The abundance of essential-oil mass spectra that we gathered were utilized as odorant samples. The results were compared with sensory test data from a human subject for a better study of fixative influence. It was revealed that ICA could extract the pure odor sample mass spectrum data without the influence of fixatives, even if the fixatives were added to the odor samples. This study’s outcomes allow us to analyze more odor samples for odorant analysis, not hindered by the influence of unwanted compounds.

Instrumental Odour Monitoring System Classification Performance Optimization by Analysis of Different Pattern-Recognition and Feature Extraction Techniques.

Instrumental odour monitoring systems (IOMS) are intelligent electronic sensing tools for which the primary application is the generation of odour metrics that are indicators of odour as perceived by human observers. The quality of the odour sensor signal, the mathematical treatment of the acquired data, and the validation of the correlation of the odour metric are key topics to control in order to ensure a robust and reliable measurement. The research presents and discusses the use of different pattern recognition and feature extraction techniques in the elaboration and effectiveness of the odour classification monitoring model (OCMM). The effect of the rise, intermediate, and peak period from the original response curve, in collaboration with Linear Discriminant Analysis (LDA) and Artificial Neural Networks (ANN) as a pattern recognition algorithm, were investigated. Laboratory analyses were performed with real odour samples collected in a complex industrial plant, using an advanced smart IOMS. The results demonstrate the influence of the choice of method on the quality of the OCMM produced. The peak period in combination with the Artificial Neural Network (ANN) highlighted the best combination on the basis of high classification rates. The paper provides information to develop a solution to optimize the performance of IOMS.

The Brand and Sensation Relation as a Spatial Tracking in Shopping Malls

Purpose When talking about spatial sensation, it is assumed that spatial sensation does not only occur with the sense of sight, but on the contrary, remembering with the sense of scent occurs more and permanently. The aim of this article is to examine the place of the relationship between brand and remembering in memory through sense of scent in the example of Trabzon Forum Shopping Mall spaces and circulation areas. In this context, the aim of the study is to discuss the relationship between space and sensation-perception in terms of architecture and psychology disciplines. Design/Methodology/Approach Visual, auditory, smell and sometimes touch feelings come to the fore in shopping mall spaces. This study is aimed at investigating the predominant effect of the sense of smell. The research method consists of three steps: sniffing, survey and remembering. In the study conducted with a random group of 15 people, ambient odor samples taken from the stores were used. There are verbal questions and a marking section on the shopping mall plans in the survey. Findings According to the research data, all of the participants are of the opinion that the scent contributes to the space and its permanence in memory. However, although the users do their shopping mostly from shopping malls isolated from outdoor conditions, the first store that comes to their mind when asked the question is the store they frequently use. On the other hand, the scents of some stores have the same effect on many users, even if they are not customers of the store. Research Limitations/Implications The research was carried out at a local level and in a shopping mall. It can be done in a wider environment in future studies. Social/Practical Implications Fragrance is an important factor in memory and store scents are important for the customer to visit the store and remember the place. It contributes to the memorability and branding of the place. Originality/Value The spatial experience offered through the senses paves the way for the relationship between space and brand. The sense of smell in spatial memory and branding is predominant than others.

The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models.

A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.

Development of a Mobile Device for Odor Identification and Optimization of Its Measurement Protocol Based on the Free-Hand Measurement.

Practical applications of machine olfaction have been eagerly awaited. A free-hand measurement, in which a measurement device is manually exposed to sample odors, is expected to be a key technology to realize practical machine olfaction. To implement odor identification systems based on the free-hand measurement, the comprehensive development of a measurement system including hardware, measurement protocols, and data analysis is necessary. In this study, we developed palm-size wireless odor measurement devices equipped with Membrane-type Surface stress Sensors (MSS) and investigated the effect of measurement protocols and feature selection on odor identification. By using the device, we measured vapors of liquids as odor samples through the free-hand measurement in different protocols. From the measurement data obtained with these protocols, datasets of transfer function ratios (TFRs) were created and analyzed by clustering and machine learning classification. It has been revealed that TFRs in the low-frequency range below 1 Hz notably contributed to vapor identification because the frequency components in that range reflect the dynamics of the detection mechanism of MSS. We also showed the optimal measurement protocol for accurate classification. This study has shown a guideline of the free-hand measurement and will contribute to the practical implementation of machine olfaction in society.

Prediction of human odour assessments based on hedonic tone method using instrument measurements and multi-sensor data fusion integrated neural networks

A Cyranose 320 (eNose) and a Fast Gas Chromatograph (CG) analyser (zNose™) were used to measure the headspace odour of solid samples from dairy operations. The measurements of both sensors were trained by Levenberg–Marquardt Back-propagation Neural Network (LMBNN) to match human assessments. A trained human panel was used to assess the odours based on hedonic tone method and provide the model targets. A multi-sensor data fusion approach was developed and applied to integrate the eNose and zNose readings for higher predictive accuracy compared to each sensor alone. Principle Component Analysis, Forward Selection, and Gamma Test were applied to reduce the model input dimensions. Measurement fusion models and information fusion model approaches were applied. The information fusion prediction models were shown to be more accurate than all other models, including single instrument models. The information fusion model based on eNose with Gamma Test data reduction + zNose showed the best results of all cases in validation mean square error (0.34 odour units), R value (0.92), probability of the prediction falling within 10% of the target (96%), and probability of the prediction falling within 5% of the target (63%).

Expanding the range of processed cheeses using sunflower isolate

The paper presents an analysis of the literature on the expansion of the range of processed cheeses using sunflower isolate. Four samples of processed cheese with different percentage of sunflower isolate were selected for the study: control, 1st – 3 %, 2nd – 5 % and 3rd – 7 %. Analyzing the results of organoleptic evaluation, it should be noted that the organoleptic characteristics of the control and the first samples were evaluated in the same number of points. Samples two and three as a result of tasting evaluation for taste lost to the first two by 0.2 and 0.4 points, respectively. The odor of the third sample with a percentage of sunflower isolate of 5 % was not inferior to the first sample and was estimated at 0.1 and 0.2 points higher than the control and third samples, respectively. The increase in the percentage of sunflower isolate led to a deterioration in the taste of the developed samples. Therefore, the introduction into the recipe of processed cheese sunflower isolate in the amount of 3 % allowed to obtain, according to the results of organoleptic evaluation, higher results compared to other samples. The results of studies of structural and mechanical parameters of the developed samples of processed cheese with sunflower isolate suggest that the introduction of a herbal additive in the recipe increased the structural and mechanical properties. An increase in the penetration force indicates a thickening of the consistency. Compared to the control sample, this figure increased by 1.8 kN/m2. The elastic index, which characterizes the elasticity of the cheese mass of the control sample, was lower than the first by 0.6 kN/m2. The obtained results allow us to conclude that the introduction of sunflower isolate into the formulation leads to minor structural changes within the regulatory documentation. The study found that the control sample contained 11.36 % protein, and sample 1 – 11.55 %. It should be noted that the protein content has not changed significantly. Taking into account the results of the described studies, we note that the developed processed cheese with 3 % sunflower isolate meets the requirements of regulatory documentation for organoleptic and structural-mechanical parameters. The structural and mechanical characteristics of the first sample indicate that the introduction of a herbal additive into the formulation has a positive effect on penetration efforts and elasticity. However, the introduction of three percent sunflower isolate did not affect the protein content of the product.

Characterization of the volatile odor profile from larval masses in a field decomposition setting

By studying insect populations and subsequent larval stages, forensic examiners can use entomology as a tool to estimate time of death, evaluate trauma present in body, and even determine if the corpse was moved based on the types of insects found. Due to the close contact between insect and decomposition source, this study aimed to investigate whether a larval mass sample could yield an odor profile distinctive of the various stages of decomposition using pig cadavers as models.Instrumental evaluation utilized Solid Phase-Microextraction (SPME) coupled with Gas Chromatography-Mass Spectrometry (GC–MS) for the identification of extracted volatile odor profiles of maggots. There were 107 compounds detected in larvae samples. Of these, a total of 10 compounds were selected as frequently occurring in the larvae matrix. Sulfurs and ketones were observed in the early stages of decomposition, followed by alcohols such as phenol and indole in later stages. Based on the analysis of released volatile organic compounds, it is feasible to use a larval odor sample to detect previously reported decomposition odor volatiles and through continuous sampling, the odor profile changes as a function of decomposition. Principal component analysis depicted a preliminary decomposition stage clustering of larvae odor profiles using only the selected volatile array pattern. More research is therefore needed to confirm this trend over longer longitudinal and temperature perspectives. This study, however, provides an initial foundation as to how these larval mass odor profiles could provide a preliminary path for a new tool in PMI determination.

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.

The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. The present study had a multi-disciplinary approach including both snack product and HSM development (hardware and user interface). Snack development included both instrumental (viscosity, colloidal stability) and sensory characterization (by trained sensory (N = 10) and consumer (N = 55) panels) of spoonable and drinkable, oat- and dairy-based snack products, fortified with protein and/or dietary fiber. The protein and fiber addition reduced viscosity in spoonable products but did not affect the consistency of drinkable samples. Oat-based samples differed from dairy-based in multiple attributes in sensory profiling. In consumer sample testing, sample odor and taste were the most and least preferred aspects, respectively. In the snack machine testing, a qualitative consumer study (N = 33) showed that the HSM was easy to use, the user interface was clear, the ordering process was quick, and the participants were interested in using the HSM in the future. The snack choices (spoonable/drinkable and dairy/oat base) made by the consumers were distributed equally, but the berry-flavor was preferred over cocoa and vanilla. The most common HSM usage scenarios were “between work/school and hobbies” and “in transit from one place to another”.

Biopreservation of Shrimps Using Composed Edible Coatings from Chitosan Nanoparticles and Cloves Extract

Shrimps are highly valuable and perishable foodstuff that could be rapidly spoiled. Chitosan (Cht) was extracted and transformed into nanoparticles (NPs) via ionic gelation and fortified with cloves (Syzygium aromaticum) buds extract (CLE) for usage as antimicrobial composites against food-borne bacterial pathogens (Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus) and as edible coating (EC) for shrimp (Fenneropenaeus indicus) biopreservation throughout refrigerated storage. The synthesized CLE/Cht-NPs were electrostatically cross-linked and appeared with spherical shapes and homogenized distribution, with 159.4 nm mean size diameter and positive charge of 17.4 mV. The entire agents (Cht-NPs, CLE, and CLE/Cht-NPs) exhibited remarkable antibacterial activities toward all food-borne pathogens; CLE/Cht-NPs were significantly the most forceful. The scanning micrographs of treated S. typhimurium with CLE/Cht-NPs displayed NPs ability to attach and destroy bacterial cells. The ECs-treated shrimps exhibited sharp decrease in microbial groups load (aerobic microorganisms, E. coli, Enterobacteriaceae, and staphylococci) during refrigerated storage (4 ± 1°C) for 10 days. Additionally, the sensorial attributes (appearance, odor, color, and texture) of EC-treated samples preserved their elevated qualities for storage duration. The most effective EC blend contained 1.5% from Cht/NPs and 1.0% from CLE. The CLE/Cht-NPs could be impressively recommended as effectual natural composites for shrimps’ biopreservation during cold storage.

Dynamics of odor sampling strategies in mice

Mammalian olfactory receptor neurons in the nasal cavity are stimulated by odorants carried by the inhaled air and their activation is therefore tied to and driven by the breathing or sniffing frequency. Sniffing frequency can be deliberately modulated to alter how odorants stimulate olfactory receptor neurons, giving the animal control over the frequency of odorant exposure to potentially aid odorant detection and discrimination. We monitored sniffing behaviors and odorant discrimination ability of freely-moving mice while they sampled either decreasing concentrations of target odorants or sampled a fixed target odorant concentration in the presence of a background of increasing odorant concentrations, using a Go-NoGo behavioral paradigm. This allowed us to ask how mice alter their odorant sampling duration and sampling (sniffing) frequency depending on the demands of the task and its difficulty. Mice showed an anticipatory increase in sniffing rate prior to odorant exposure and chose to sample for longer durations when exposed to odorants as compared to the solvent control odorant. Similarly, mice also took more odorant sampling sniffs when exposed to target odorants compared to the solvent control odorant. In general, odorant sampling strategies became more similar the more difficult the task was, e.g. the lower the target odorant concentration or the lower the target odorant contrast relative to the background odorant, suggesting that sniffing patterns are not preset, but are dynamically modulated by the particular task and its difficulty.

Variability between farms of New Zealand raw bovine milk flavour: Identification and characterisation of odorous outliers

Raw milk samples (n = 66, 250) were odour tested, as part of routine industrial quality control, and those few outliers with atypical odour (n = 312; 8 types) were collected from New Zealand farms between September 2017 and July 2018. For every odorous sample, a control (n = 301) was collected on the same day from the same geographical region. Solid phase micro-extraction/gas chromatography–mass spectrometry was used to conduct a targeted analysis for naturally occurring flavour-diagnostic volatile compounds. Data were analysed to characterise the outliers and to determine the potential of using chemical analysis data for milk assessments. Butyric acid and ethanol were diagnostic of many odorous samples. para-Cresol may indicate butyric acid production through mechanisms other than lipolysis. An inability to reliably predict odour classification from chemical analyses was characteristic of many samples found to contain flavour concentrations near sensory thresholds or analytical detection limits or both.

Experimental Evaluation of Spontaneous Olfactory Discrimination in Two Nocturnal Primates (Microcebus murinus and M. lehilahytsara).

Solitary species often employ chemocommunication to facilitate mate localization. In the solitarily foraging, nocturnal mouse lemurs (Microcebus spp.), females advertise their short period of estrus acoustically and by increased scent marking, whereas males search widely for receptive females. Both sexes can be trained by operant conditioning to discriminate conspecific from heterospecific urine scent. However, it is not known, if males during and outside the reproductive season show different spontaneous interest in conspecific female urine, and if urine from estrous females elicits a higher investigation response than that from diestrous females. We established a spontaneous discrimination paradigm and quantified olfactory investigation responses of 21 captive male mouse lemurs of M. lehilahytsara and M. murinus when presenting 1 conspecific and 1 heterospecific female urine odor sample simultaneously. Overall, M. murinus investigated stimuli significantly longer than M. lehilahytsara. Moreover, males of M. murinus showed significantly longer olfactory investigation at conspecific urine samples during but not outside the reproductive season. This indicates that female urinary cues are spontaneously discriminated by male M. murinus and that this discrimination is more relevant during the reproductive season. However, males of both species did not show different responses toward urine samples from estrous versus diestrous females. Finally, male age did not correlate with the overall duration of olfactory investigation, and investigation levels were similar when testing with fresh or frozen urine samples. In conclusion, this new spontaneous discrimination paradigm provides a useful additional tool to study olfactory communication of nocturnal primates from the receiver's perspective.

PHYSICOCHEMICAL AND BIOLOGICAL PARAMETERS OF WATER AT INDUSTRIAL SITES OF METROPOLITAN CITY OF CHENNAI, TAMIL NADU, INDIA

Water is essential to sustain life, and an adequate, safe and accessible supply must be available to all as improving access to safe drinking water can result in tangible benefits to health. In the present study, eighteen water samples from six different study area, viz., Red Hills, T. Nagar, Saidapet, Ashok Nagar, Alandur and Guindy of metropolitan Chennai were tested for their physicochemical and biological parameters, of which Red Hills served as control area. Results with regard to the physical parameters, showed no variation in the colour of water samples which was clear except for control as it appeared light brown. The odour of samples collected from all six study areas was observed to be constant and agreeable. The water temperature, turbidity, electrical conductivity and total dissolved solids for all six study areas ranged from 28.7 to 29.7°C, 3.7 to 11.7NTU, 723.3 to 1099.7μS/cm, and 396.7 to 805.0mg/L. The values of chemical parameters represented by pH, total hardness, total alkalinity, sulphates and flourides ranged from 7.7 to 8.0, 128.0 to 503.3mg/L, 13.3 to 50.0mg/L, 106.6 to 224.0mg/L, and 0.6 and 1.5mg/L. All the samples were found to be free from coliforms except for the control in the case of biological parameters. Overall results indicate that the physical and chemical parameters were found to be within the permissible limits set by standards and biological contamination was absent in the samples except in control which is a natural reservoir.